It’s more like a pie
What? Zapikanka is like french bread pizza without any sauce. Just add sauce and it’s what they served us at school lunch every Friday 
Google tells me that exactly Zapiekanka is a Polish say sandwich (with french bread you say?), French thing query gives me shape of english shepherd’s pie. But I meant the dish of Ukrainian cuisine which we also call zapekanka, and mostly made of cottage cheese with raisins. But could also be made of potatoes.
Here are images.
Polish:
French:
Ukrainian:
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Oh yes! Yours looks like a pie! I bet its tasty!
Cottage cheese you say? Me likey.
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Cooked myself and the rest of the family a classic Danish cuisine wienerschnitzel. It’s not served as it is traditionally in Vienna.
In Denmark it’s served with fried potatoes, peas. And a boy (a lemon slice with horseradish, capers and a anchovy. I skipped the last part due my strong feelings against fish)
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That sounds interesting. With anchovy and schnitzel (only a real schnitzel if it’s veal) I would call this a surf-n-turf 
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wienerschnitzel Is always made of veal. If it’s pork, we would just call it schnitzel.
The horseradish, capers adds something extra to the meal. The anchovy is just umami.
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That’s the right way! Forgot to ask: Are you eating the lemon or just using it to season the schnitzel?
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Since it isn’t a wedge, it’s mainly use to season. If people eat it, I’m unsure off. Some might do because they like lemons. My wife probably would.
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Didn’t mention this before because I was going into a meeting but this looks so hearty and warming!
It’s a perfect winter meal. I can’t wait for leftovers later this week.
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An ice cream scoop sized portion of fresh mozzarella cheese that has small pieces of fried pineapple in it! Aside from maybe caviar it’s the best appetizer I have ever had in my life and it’s super simple! I’ll be making my own next time we have people over for dinner.
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My friend and I spent time in the kitchen making stuff to satisfy our sweets craving for New Years, my contribution was this fancy Italian-style hot chocolate. It was good but way too rich, so when I reheated some just tonight (second photo) I diluted it with some extra milk and it turned out much better.
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Wow looks yummy! I love the first photo where the chopping block is just littered with extra chocolate.
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That looks rich! What makes it Italian style? 
is it espresso?
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I used a recipe from Joshua Weissman, who uploaded it after visiting Italy and trying this style of hot chocolate over there. So it’s presumably Italian style because of where the recipe came from, though I’ve also seen similar hot chocolate referred to as French.
Thanks that was my friend’s idea. The bulk of the work was just chopping that chocolate lol.
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